5 from 3 votes
Easy Persimmon Bread
Fluffy, moist, and subtly spiced, this easy persimmon bread is the ultimate seasonal treat. Plus, it’s egg-free, dairy-free, and optionally gluten-free!
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings:
1
loaf
Calories:
2164 kcal
Course:
Bread
Cuisine:
American
Ingredients
- 2 persimmon diced, ripe
- ⅓ cup granulated sugar
- 1 unsweetened applesauce 3.9-ounce pack
- 1 teaspoon vanilla extract
- ¼ cup neutral oil
- ⅓ cup plant-based milk
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees F. and line a loaf pan with parchment paper.
- In a medium mixing bowl, mix the persimmons with the sugar. Stir and set aside for 5 minutes.
- Add the applesauce, vanilla extract, oil, and plant-based milk. Stir and set aside.
- In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, and salt. Mix well and add the dry ingredients to the bowl with the wet ingredients. Mix well, but do not overmix.
- Pour the batter into the prepared pan and bake for 30 to 35 minutes. Check if it is ready by inserting a clean fork into the bread. If it comes out clean, it's ready. If it comes out covered with batter, cook in increments of 5 minutes until it comes out mostly clean. Do not overcook or it will dry out.
- Place the pan on a cooling rack and allow it to cool in the pan for 15 minutes. Lift the parchment paper along with the brad and place it on a cooling rack. Allow it to fully cool down.
Cup of Yum
Notes
- Measure the flour correctly: Using too much leads to dense, dry bakes. Fluff it up in its bag, spoon it into the measuring cup, then use the back of a knife to level the top.
- Measure the flour correctly: Using too much leads to dense, dry bakes. Fluff it up in its bag, spoon it into the measuring cup, then use the back of a knife to level the top.
- Use ripe persimmons: Unripe persimmons are super bitter. Make sure they’re soft and sweet before using them, otherwise it'll ruins the entire quick bread.
- Use ripe persimmons: Unripe persimmons are super bitter. Make sure they’re soft and sweet before using them, otherwise it'll ruins the entire quick bread.
- Don’t over-mix: Overworking the gluten can lead to dense, gummy, unpleasant persimmon bread. Mix the batter until only just combined.
- Don’t over-mix: Overworking the gluten can lead to dense, gummy, unpleasant persimmon bread. Mix the batter until only just combined.
- Let it rest in the pan: It's fragile right out of this oven and may fall apart if you try to slice it too soon.
- Let it rest in the pan: It's fragile right out of this oven and may fall apart if you try to slice it too soon.
Nutrition Information
Calories
2164kcal
(108%)
Carbohydrates
385g
(128%)
Protein
29g
(58%)
Fat
61g
(94%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
17g
(100%)
Monounsaturated Fat
36g
(180%)
Trans Fat
0.2g
(10%)
Sodium
2008mg
(84%)
Potassium
1407mg
(30%)
Fiber
9g
(36%)
Sugar
78g
(156%)
Vitamin A
38IU
(1%)
Vitamin C
223mg
(248%)
Calcium
372mg
(37%)
Iron
21mg
(117%)
Nutrition Facts
Serving: 1 loaf
Amount Per Serving
Calories 2164
% Daily Value*
| Calories | 2164kcal | 108% |
| Carbohydrates | 385g | 128% |
| Protein | 29g | 58% |
| Fat | 61g | 94% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 17g | 100% |
| Monounsaturated Fat | 36g | 180% |
| Trans Fat | 0.2g | 10% |
| Sodium | 2008mg | 84% |
| Potassium | 1407mg | 30% |
| Fiber | 9g | 36% |
| Sugar | 78g | 156% |
| Vitamin A | 38IU | 1% |
| Vitamin C | 223mg | 248% |
| Calcium | 372mg | 37% |
| Iron | 21mg | 117% |
* Percent Daily Values are based on a 2,000 calorie diet.